I had the pleasure last week of playing with my new kitchen gadget–my tortilla maker! If you do not have one of these, let me tell you, they make the whole homemade corn tortilla process SO MUCH EASIER (and they are delicious and don’t taste like cardboard)!
I got this from CSN stores a few weeks ago and it was very inexpensive (I think in the less than $20 range). I tried my hand at making them before the press and they did not turn out all that good. However, with the press, they get flat enough and stay round.
This was my first time messing with masa(which is what you will need to make really good corn tortillas). It was trial and error at first, but after a while I got the hang of making them.
Here is the recipe from the back of the masa bag. Oh, and guess what? Masa is gluten-free so these can be made by those who have a gluten intolerance!
Homemade Corn Tortillas
Ingredients
- 1 3/4 cups masa
- 1 1/8 cups of hot water
Instructions
- In a medium bowl, mix together masa and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, press each ball of dough flat between two sheets of wax paper. Don't try to pull the paper off of both sides. Just remove one side and place the other side face up and tortilla on the griddle. In just a few seconds you can pull the other side of the wax paper off.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
This recipe would go great with my homemade Mexican Cheese Dip recipe.
I make homemade corn tortillas about once a week and use almost the same recipe – just a bit of salt is the only difference. They make the best quesadillas!
i have had a tortilla press for years and love it…it works really well for indian chapati too! thank you for sharing this great recipe and technique with tuesday night supper club.
I haven’t made homemade tortillas in a long time! Thanks for sharing your recipe.
Just wanted to let you know that I am starting a new weekly linky party on Jan 7th called Fun w/ Food Friday. If you have time, I would LOVE for you to come link up some of your delicious recipes!
http://www.paisleypassions.blogspot.com
I have been wanting to make these since going gf- can’t wait to try! Are you also able to make them and either freeze or store for later? Or must they be used right away?
very cool. A tortilla press is no my wishlist!